Tikka masala

Ingredients
4 skinless free-range chicken breasts

2 onions

5 cm piece of ginger

a bunch of fresh coriander

1 fresh red chilli

groundnut or vegetable oil

1 x 400g tin of plum tomatoes

x 400g tin of light coconut milk

1 small handful of flaked almonds

fat-free natural yogurt

1 lemon

TIKKA MASALA PASTE

1-2 fresh red chillies

2 cloves of garlic

5 cm piece of ginger

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon cayenne pepper

1 tablespoon smoked paprika

2 teaspoons garam masala

 2 tablespoons groundnut oil

2 tablespoons tomato pure

1 bunch of fresh coriander

tablespoon desiccated coconut

2 tablespoons ground almonds

Method
1. To make the curry paste, halve, deseed and roughly chop the chilli(es), then
peel the garlic and ginger.
2. Place a frying pan over a medium-high heat and scatter in the cumin and
coriander seeds. Lightly toast for a few minutes, or until golden brown and
smelling delicious, then remove from the heat.
3. Add the toasted spices to a pestle and mortar and grind until fine, or whiz to a
powder in a food processor.
4. Once ground, add the toasted spices to a food processor along with the
remaining paste ingredient and teaspoon of sea salt, then whiz to a smooth
paste. Put aside.
5. Slice the chicken lengthways into 2cm strips.
6. On a clean chopping board, peel, halve and finely slice the onions. Peel and
finely slice the ginger, then pick the coriander leaves and put to one side, finely
chopping the stalks along with the chilli.
7. Heat 2 tablespoons of oil in a large casserole pan over a medium-high heat, add
the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes,
or until softened and lightly golden.
8. Add the chicken and 140g of the tikka masala paste, stirring well so everything
is nicely coated. Season with salt and black pepper, add the tomatoes, breaking
them up with the back of a spoon, and the coconut milk, then bring to the boil.
9. Turn the heat down to medium-low, cover and simmer for 20 minutes, then
remove the lid and cook for a further 5 minutes, or until the meat is tender and
the sauce has reduced, stirring occasionally.
10. Divide the curry between bowls, sprinkle over the almonds and coriander
leaves. Add a dollop of yoghurt and a wedge of lemon to each bowl. Delicious
served with fluffy rice.